La Granja Restaurant
Last inspected: Nov 12, 2025
100
Score
Going back to 2022, La Granja Restaurant has 21 inspections in the public record. Inspectors last stopped by on Nov 12, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly nine violations earlier in the record.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up 10 times.
That puts the facility ahead of the local pack: the average Wellington restaurant scores 71. Overall, the inspection record reads well.
21
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
No violations found.
100
Sep 10, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler certificates expired, discussed with operator. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
53B-05-5
90
Sep 9, 2025
Complaint Full
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with manager, primed machine and retested Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing in raw chicken, see stop sale of raw chicken. **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 3 live flies landing in raw chicken, see stop sale of raw chicken. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked potatoes (44F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked potatoes (44F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale. **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee. **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler stacked pans of sliced steak (46F - Cooling) at 11:40 since 9:00 46F at 12:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unstacked product and removed lid for adequate air flow cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler certificates expired, discussed with operator. **Warning**
53B-05-5
Basic - Food stored on floor. In kitchen multiple cases of chicken stored on floor, per operator establishment just took delivery of product, operator removed product and place in walk in cooler. **Corrected On-Site** **Warning**
08B-38-4
29
Jul 22, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees washing dirty dishes did not wash hands before returning to cook line and handling clean and sanitized utensils to cook customer meal, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-22: Employees washing dirty dishes did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not sanitizing dishes after rinsing, discussed with operator who educated employee. **Warning** - From follow-up inspection 2025-07-22: Employee washing dishes not sanitizing dishes after rinsing, discussed with operator who educated employee. **Admin Complaint** **Corrected On-Site**
22-45-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Dish machine after drain pipe leaking heavily onto kitchen floor, discussed with operator to repair pipe. **Warning** - From follow-up inspection 2025-07-22: Dish machine after drain pipe leaking heavily onto kitchen floor, discussed with operator to repair pipe. **Admin Complaint**
29-08-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floors through kitchen missing grout with standing water no longer easily cleanable. Discussed with operator to repair. **Warning** - From follow-up inspection 2025-07-22: Floors through kitchen missing grout with standing water no longer easily cleanable. Discussed with operator to repair. **Admin Complaint**
36-12-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple Floor tiles throughout kitchen missing with standing water. Discussed with operator to replace tiles. **Warning** - From follow-up inspection 2025-07-22: **Admin Complaint**
36-17-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor throughout kitchen, discussed with operator to clean and sanitize areas. **Warning** - From follow-up inspection 2025-07-22: **Admin Complaint**
36-22-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door has multiple cracks and missing pieces of plastic, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2025-07-22: **Admin Complaint**
14-11-5
58
Jul 21, 2025
Routine - Food
8 critical violations. 6 major violations. 6 minor violations.
View 20 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees washing dirty dishes did not wash hands before returning to cook line and handling clean and sanitized utensils to cook customer meal, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled clean utensils to stir hot foods in steam table, discussed with operator, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled broom and dust pan to sweep floor and without washing hands employee handled skewers of raw chicken, discussed with operator who educated employee, employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not sanitizing dishes after rinsing, discussed with operator who educated employee. **Warning**
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler diced raw chicken stored above raw fish, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw ground beef patties stored directly above bags of raw seafood mix, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked potatoes (122F - Hot Holding) per operator product was prepared approximately 1 hour ago, discussed with operator who moved product to stove to reheat to 165F+. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on stand cooked beans (122F - Cooling) at 2:55 since 2:25 to 124F at 3:15, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler to chill. In kitchen cooked yuca (67F - Cooling) at 3:00 since 11:00 to 69F at 3:20, at this current rate of cooling product will not reach 41F within 6 hours discussed with operator who moved product to walk in cooler. In walk in cooler diced tomatoes (52F - Cooling) at 2:55 since 2:30 to 52F at 3:15, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lid to container to allow adequate air flow cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop stored on top of ice machine, top of ice machine heavily soiled with soiled with food debris, mold-like substance or slime. Discussed with operator to clean and sanitize. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen blocked by ice machine, discussed with operator. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen next to dish machine no paper towels provided, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink next to dish washing machine no soap provided, discussed with operator who provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing degreaser not labeled, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen buckets of frozen raw fish stored in standing water, discussed with operator who moved fish to sink and turned on cold running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Plumbing system in disrepair. Dish machine after drain pipe leaking heavily onto kitchen floor, discussed with operator to repair pipe. **Warning**
29-08-4
Basic - Floors not constructed to be easily cleanable. Floors through kitchen missing grout with standing water no longer easily cleanable. Discussed with operator to repair. **Warning**
36-12-4
Basic - Floor tiles missing and/or in disrepair. Multiple Floor tiles throughout kitchen missing with standing water. Discussed with operator to replace tiles. **Warning**
36-17-5
Basic - Floor area(s) covered with standing water. Standing water on floor throughout kitchen, discussed with operator to clean and sanitize areas. **Warning**
36-22-4
Basic - Equipment in poor repair. Ice machine door has multiple cracks and missing pieces of plastic, discussed with operator to repair or replace. **Warning**
14-11-5
12
Jan 31, 2025
Routine - Food
No violations found.
100
Jan 30, 2025
Routine - Food
10 critical violations. 1 minor violation.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: raw steak (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw steak (46F - Cold Holding); raw chicken (47F - Cold Holding); sour cream (45F - Cold Holding) stored overnight ; hot dogs (46F - Cold Holding) As per operator all items stored over night in unit. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: raw steak (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw steak (46F - Cold Holding); raw chicken (47F - Cold Holding); sour cream (45F - Cold Holding) stored overnight ; hot dogs (46F - Cold Holding) As per operator all items stored over night in unit. Not prepped or portioned today. See stop sale. Near cook line; under steam table: bags of French fries (66F - Cold Holding) As per operator, stored for 1 hour. Not prepped or portioned today. Advised operator to quick chill. At seafood flip top cooler: cooked noodles (47F - Cold Holding) As per operator, moved from walk in cooler 30 mins prior. Not prepped or portioned today. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Pico de gallo time marked 11am to 3pm; not discarded at the end of the 4-hour period.
03F-04-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler: cut tomatoes (57F at 3:00pm; 57F at 3:40pm- Cooling); pico de gallo (47F at 3:00pm; 47F at 3:40pm- Cooling) As per operator, cooling since 11:30am. Items did not cool to 41F in a total of 4 hours. See stop sale.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler: cut tomatoes (57F at 3:00pm; 57F at 3:40pm- Cooling); pico de gallo (47F at 3:00pm; 47F at 3:40pm- Cooling) As per operator, cooling since 11:30am. Items did not cool to 41F in a total of 4 hours. See stop sale.
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken wings (48F - Cooling) As per operator, cooling overnight in unit. Chicken wings did not cool from 135F to 41F in a total of 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken wings (48F - Cooling) As per operator, cooling overnight in unit. Chicken wings did not cool from 135F to 41F in a total of 6 hours. See stop sale.
01B-36-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager handled raw steak, raw chicken then handled clean tongs and fryer basket when preparing food; no hand wash. Manager washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer: raw ground beef burger not commercially packaged stored above raw snapper. Operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Pico de gallo time marked 11am to 3pm; not discarded at the end of the 4-hour period.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Advised operator to clean.
22-20-5
21
Nov 22, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked noodles (48F - Cold Holding); cooked yuca (47F - Cold Holding); cooked potatoes (45F - Cold Holding); raw seasoned chicken (46F - Cold Holding); cooked ribs (45F - Cold Holding) Seafood flip top cooler: ; raw swaii (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-11-22: At walk in cooler: cooked black beans (54F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked noodles (48F - Cold Holding); cooked yuca (47F - Cold Holding); cooked potatoes (45F - Cold Holding); raw seasoned chicken (46F - Cold Holding); cooked ribs (45F - Cold Holding) Seafood flip top cooler: ; raw swaii (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-22: At walk in cooler: cooked black beans (54F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (133F - Hot Holding) As per operator, cooked and stored since 1 hour. Advised operator to reheat to 165F. **Warning** - From follow-up inspection 2024-11-22: At steam table: cooked potatoes (133F - Hot Holding) As per operator, cooked and stored since 43 mins. Advised operator to reheat to 165F. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yenifer Lopez expired 10/11/2024. **Warning** - From follow-up inspection 2024-11-22: Same. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-22: Same. **Time Extended**
53B-13-5
52
Nov 20, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Jul 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw as per operator; no parasite destruction. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-24: Same. **Admin Complaint** - From follow-up inspection 2024-07-25: Same, unable to provide proof. **Admin Complaint**
01D-01-5
86
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Jul 23, 2024
Routine - Food
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed chef washed hands and dried on apron then out gloves on and prepared stir fry: no hand wash. Advised operator that employee should wash hands.
12A-18-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects flying around in dish washer area. 3 live, small flying insects flying around in single service storage area.
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw as per operator; no parasite destruction. **Repeat Violation** **Admin Complaint**
01D-01-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer: Raw chicken prepped in pan stored over of raw ribs. At deep freezer near front counter:raw beef patty stored over raw shrimp. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter at dessert cooler: rice pudding (59F - Cold Holding); cheese cake (59F - Cold Holding); 4 leches (59F - Cold Holding) As per operator, stored since Thursday. Not prepped or portioned today. See stop sale. At walk in cooler: black beans (63F - Cold Holding); cooked noodles (46F - Cold Holding); cooked potatoes (45F - Cold Holding); ribs (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked yuca (44F); raw calamari (44F - Cold Holding) Stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter at dessert cooler: rice pudding (59F - Cold Holding); cheese cake (59F - Cold Holding); 4 leches (59F - Cold Holding) As per operator, stored since Thursday. Not prepped or portioned today. See stop sale. At walk in cooler: black beans (63F - Cold Holding); cooked noodles (46F - Cold Holding); cooked potatoes (45F - Cold Holding); ribs (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked yuca (44F); raw calamari (44F - Cold Holding) Stored overnight. Not prepped or portioned today. See stop sale. At Flip top cooler: raw chicken (45F - Cold Holding) As per operator, taken from walk in about 50 mins. Not prepped or portioned today. Advised operator to quick chill. raw steak (55F - Cold Holding) As per operator, taken from walk in about 50 mins. Not prepped or portioned today. Steak stored over stacked. Advised operator to remove over stacked portion and quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (125F - Hot Holding) As per operator, cooked and stored for 51 mins. Stored over stacked. Advised operator to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet area: pico de gallo (53F at 12:26pm; 54F at 12:34pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling item will not cool to 41F within a total of 4 hours. Operator mentioned that they would like to use TPHC. Provided form to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Yuca -72F, French fries- 64F, plantains stored under steam table no longer frozen; taken from freezer 20 mins prior as per chef.
06-06-5
30
Apr 8, 2024
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
18
Mar 8, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 at storage area with single service items Approximately 2 flies seen flying around in prep area near dish wash area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-08: Approximately 2 flies seen flying around in prep area near dish wash area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swai Fish raw, no proof of parasite destruction. Swai Fish must be served fully cooked. Advised operator to provide. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-08: Same. **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer near ice machine: Raw steak in large pan stored above raw cassava in commercial packaging. At deep freezer near ice machine: Raw chicken in large uncovered pan stored above raw steak in large pan **Warning** - From follow-up inspection 2024-03-08: At deep freezer near front counter: raw beef burgers in plastic bag with a knot stored over commercially packaged raw red snappers. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-17-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-08: At walk in cooler: cooked cassava (45F - Cold Holding); cooked beans (53F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-08: At walk in cooler: cooked cassava (45F - Cold Holding); cooked beans (53F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
47
Mar 7, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swai Fish raw, no proof of parasite destruction. Swai Fish must be served fully cooked. Advised operator to provide. **Repeat Violation** **Admin Complaint**
01D-01-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer near ice machine: Raw steak in large pan stored above raw cassava in commercial packaging. At deep freezer near ice machine: Raw chicken in large uncovered pan stored above raw steak in large pan **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 at storage area with single service items Approximately 2 flies seen flying around in prep area near dish wash area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touching raw beef, touched apron, touched prep table then handled clean utensil; wiping cloth; no glove change. Employee changed gloves and washed hands. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw seasoned whole chicken (53F - Cold Holding); raw steak (53F - Cold Holding); chicken wings (44F - Cold Holding); cooked cassava (45F - Cold Holding); cooked noodles (45F - Cold Holding); cooked beans (53F - Cold Holding); raw chicken (50F - Cold Holding); cheddar cheese (44F - Cold Holding) As per operator, items were prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabelled spray bottle containing bleach and water not labelled with common day. **Repeat Violation** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon opening ice machine, observed interior and exterior soiled. **Repeat Violation** **Warning**
22-20-5
35
Sep 29, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several broken floor tiles in prep room. **Warning** - From follow-up inspection 2023-09-29: Same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. While plastic ice deflector. **Warning** - From follow-up inspection 2023-09-29: Same **Time Extended**
22-20-5
90
Sep 28, 2023
Routine - Food
15 critical violations. 7 major violations. 6 minor violations.
View 28 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans 59 in the center 50 around the edges as per manager cooling overnight in tightly covered large container,cooked potatoes 46 cooling overnight,cooked ribs 45 cooling overnight,spaghetti 45 cooling overnight,cooked wings 45 cooling overnight ( not prepared or portioned or handled today as per manager.**Repeat Violation** **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic potatoes 122 in steam table at front counter. As per manager cooked an hour ago. Explained to reheat to 165 then put back in steam table. Manager turned up the setting **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes 45 f as per manager diced yesterday. Ambient cooling overnight in tightly covered container. Not prepared or port today. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Diced tomatoes 45 f as per manager diced yesterday. Ambient cooling overnight in tightly covered container. Not prepared or port today. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Upon arrival ( before 11 am Opening time ) Observed no Time marked on cut tomatoes,shredded lettuce in flip top cooler at front counter. Manager put laminated times 11-3 . Explained time starts when tomatoes or lettuce is cut or removed from walk in cooler at 41 f or below **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45-46 5 boxes on rack. As per manager received deliveries today 1 hour ago and will prep. Now. Explained 1 box at a time . When done move to walk in cooler and bring another box to prep. Employee moved all boxes to walk in cooler. fish 45 ( as per cook fish was thawing at room temperature earlier before putting in this cooler ) in fish flip top cooler in the kitchen. Unable to determine how long. See stop sale. ( explained proper thawing procedure) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish 45 ( as per cook fish was thawing at room temperature earlier before putting in this cooler ) in fish flip top cooler in the kitchen. Unable to determine how long. See stop sale. ( explained proper thawing procedure) **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 crawling on the wall behind three compartment sink in prep room. Manager killed and cleaned the surface. **Corrected On-Site** **Admin Complaint**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken boxes stored on top of open plastic container of raw beef in walk in cooler **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Swai fish used in Ceviche. Do not sell raw or under cooked Ceviche until proof of parasite destruction is provided. **Warning**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on wall behind prep table. 2 flying around in prep room. **Admin Complaint**
35A-02-6
High Priority - Food contaminated by Bud Light Beer bottle stored in ice in ice machine bin . This ice used for drink ice .see stop sale and operator continued to serve food. See stop sale. **Warning**
01B-12-4
High Priority - Employee washed hands with no soap. Male employee washed Hans without soap in prep sink. Explained and he washed hands in hand sink with soap **Corrected On-Site** **Warning**
12A-20-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and started cut raw chicken. Explained and he washed hands in prep sink without soap. Explained again and he washed hands in hand sink. **Warning**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. black beans 59 in the center 50 around the edges as per manager cooling overnight in tightly covered large container,cooked potatoes 46 cooling overnight,cooked ribs 45 cooling overnight,spaghetti 45 cooling overnight,cooked wings 45 cooling overnight **Warning**
01B-36-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male emplowashed hands in prep sink. **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes 45 f as per manager diced yesterday. Ambient cooling overnight in tightly covered container. Not prepared or port today. **Warning**
03D-15-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate for manager Jennifer Ordones. As per manager Jennifer Ordones working 1 year as manager . **Warning**
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in hand sink behind ice machine. Explained and employee removed the pan. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 8 food handlers working no certified food manager present. **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. No soap of any kind provided at hand sink by dishwasher and by prep sink .explained. No soap available. One hand sink have soap. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle and clear liquid ( soap mixture) not labeled. Explained **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. While plastic ice deflector. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not available upon request. Manager found license that expired on 12/01/2022. License current in the system. **Repeat Violation** **Warning**
50-09-4
Basic - Floor tiles missing and/or in disrepair. Several broken floor tiles in prep room. **Warning**
36-17-5
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Bud Light Beer bottle stored in ice in ice machine bin . This ice used for drink ice .see stop sale **Warning**
08B-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw beef thawing at room temperature under prep table . Still partially frozen in the middle. Temperature 32-43. Explained. Advised to move to walk in cooler. Employee moved both to walk in cooler. **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to green cutting board in prep room. Manager removed the cloth towel . **Warning**
21-12-4
4
Jul 5, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 12:27( 56F cooling )per operator cooling since last night, Operated discarded see stop sale **Warning** - From follow-up inspection 2023-07-05: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 3:30 ( 56F cooling )per operator cooling since last night, Operated discarded see stop sale **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 12:27( 56F cooling )per operator cooling since last night, Operated discarded see stop sale **Warning** - From follow-up inspection 2023-07-05: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 3:30( 56F cooling )per operator cooling since last night, Operated discarded see stop sale **Admin Complaint** **Corrective Action Taken**
01B-02-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-07-05: **Time Extended**
50-09-4
70
Jun 30, 2023
Routine - Food
9 critical violations. 1 major violation. 1 minor violation.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at 2 compartment sink, no sanitizing step used. Educated employee on proper dish washing procedures. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 12:27( 56°F cooling )per operator cooling since last night, Operated discarded see stop sale **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked shrimp at walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan with Cooked beans at 12:27( 56°F cooling )per operator cooling since last night, Operated discarded see stop sale **Warning**
03D-02-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed cooked removing chicken from rotisserie spit, when asked if chickens were cooked he said yes. Temperature was 155°F cooking. Cooked placed chicken back on the rotisserie to go to 165°F instantaneous. **Corrective Action Taken** **Warning**
03C-44-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under grill: cooked black beans 115F (hot holding) Per operator, beans out of temperature for 20 minutes. Operator placed beans on stove to continue heating to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked beans at 11:58( cooked beans 124°F reheating)since 10 minutes , rechecked at 12:39 pm, 133°F reheating. At this rate product will not reach 165°F within 2 hours. Operator placed beans back on stove to bring up to 165F. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed No time stamp for French fries , yuca, plantains at cook line. Per operator, product out of temperature for 5 minutes. Operator placed time stamp for remaining 3 hours 55 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked shrimp 46°F cold holding, cooked wings 46°F cold holding Per operator products stored for approximately 2 hours. Operator iced down product. Per operator products not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken at 12 pm(45°F ambient cooling) since 5 minutes ago.rechecked at 12:41pm same temperature. Operator states, product cooling for 40 minutes. At this cooling rate product will not reach 41°F within 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
22
Jan 5, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
39
Aug 8, 2022
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 3:50pm on cook line under Time control expired , tomatoes chopped , salsa, chopped romaine, cooked yuca, plantains, French fries. Time expired at 3 pm. Operator discarded. See stop sale,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on cook line Heavy cream 70°F cold Holding . Per operator product stored for approximately 3 hours. Per operator product not prepared or portioned today. Operator decided to discarded **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 3:50pm on cook line under Time control expired , tomatoes chopped , salsa, chopped romaine, cooked yuca, plantains, French fries. Time expired at 3 pm. Operator discarded. See stop sale, **Repeat Violation** **Admin Complaint**
03F-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by metal pans.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-05-5
Intermediate - Spray bottle containing toxic substance ( degreaser)not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Plumbing system in disrepair. Drain pipe under hand washing sink next to ice machine is broken
29-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.next to ice machine Emailed sign to operator **Corrective Action Taken**
31B-04-4
Basic - Food stored on floor. Observed bottles of water stored on the floor on back area. Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair.reach in freezer lid on front counter area is broken also lid for flip top cooler for ceviche station
14-11-5
32
Frequently Asked Questions
When was La Granja Restaurant last inspected?
The most recent health inspection at La Granja Restaurant on file is from Nov 12, 2025. The public record contains 21 inspections in total.
What is the most common violation at La Granja Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited 10 times, more than any other issue at La Granja Restaurant.
How does La Granja Restaurant compare to other restaurants in Wellington?
La Granja Restaurant most recently scored 100 out of 100, which is higher than the Wellington average of 71.
Has La Granja Restaurant's inspection record improved over time?
Yes. Recent inspections at La Granja Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at La Granja Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Granja Restaurant inspected?
Based on the inspection history on file, La Granja Restaurant is inspected around six times per year on average.
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